Black Tea Types, Benefits, Tastes & Varieties Guide 2022

A kind of tea known as black tea ( simplified Chinese: 红茶; traditional Chinese: 紅茶; Japanese: 紅茶 ) undergoes a higher level of oxidation than other types of tea, including oolong, green, and white teas. The Camellia sinensis plant, which may be a shrub or a small tree, is used to make all four varieties of tea. Black tea, on the whole, has a more robust taste than teas with a lower oxidation level. The small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced, are the two principal varieties of the species that are utilised.

A description of the colour of the liquid, “red tea” ( 紅茶 , Mandarin Chinese hóngchá; Japanese kcha; Korean hongcha) is the name for black tea in Chinese and the languages of neighbouring countries. The term “black tea” refers to the colour of the oxidised leaves. “Red tea” is the name for black tea in Chinese and the languages of neighbouring countries. Outside of China and the countries that border it, the term “red tea” most often refers to rooibos, which is a tisane that originates in South Africa. In Chinese, “black tea” refers to post-fermented teas like Pu-erh tea.

Black tea often keeps its taste for many years after it has been brewed, in contrast to green tea, which typically loses its flavour within a year. Because of this, it has been a commodity for a very long time, and even up to the 19th century, compressed bricks of black tea functioned as a type of de facto money in Mongolia, Tibet, and Siberia. Black tea continues to account for more than ninety percent of all tea sold in the West, despite the recent resurgence of interest in green tea as a result of the health advantages that are attributed to it.

The benefits of black tea

Black tea is a very popular drink in the world.

The study found that drinking black tea regularly helps health.

In addition to containing a wide range of vitamins that are water-soluble, black tea is also a good source of potassium in its trace element form. When making tea, 70 percent of the brewed tea should be soluble in potassium. The consumption of calcium in the body is decreased due to potassium, which also plays a part in improving the function of the heart’s blood circulation. The bone structure requires a number of critical elements, including the manganese that may be found in black tea. Consuming large amounts of strong black tea on a regular basis is also beneficial to the bone.

Drinking black tea was shown to help lower the risk of coronary artery disease, as well as the risk of stroke and some malignancies, according to the findings of the research. There is a kind of flavonoid found in black tea that, in a manner similar to that of anti-oxidants, may protect against cardiovascular disease and stroke. According to a research that was published not too long ago, when persons who consume at least one cup of tea each day and those who do not compare, those who consume tea have a risk of heart disease that is forty percent lower than those who do not consume tea. The research followed fifty patients with heart disease for a period of one month, during which time they were instructed to drink four cups of tea each day in addition to their usual water intake. The researchers discovered a significant improvement in vascular function, as well as a correlation between the control of blood flow and the prevention of blood clots caused by endothelial cells. However, the medical professionals stressed that this does not imply that black tea can serve as a substitute for medication.

Black tea can help gastrointestinal digestion, improve appetite, maybe diuretics, and eliminate swelling. In the prevention of diseases, the antimicrobial of black tea is strong; gargling with black tea can lead to anti-viral influenza, prevention of tooth decay and food poisoning, lower blood glucose levels, and hypertension.
The researchers said that drinking black tea may be on personal health, help is limited, but on the whole, its impact is still to be ignored.

Varieties

Generally, unblended black teas are named after the region in which they are produced. Often, different regions are known for producing teas with characteristic flavors.

• Ceylon tea
• Assam tea
• Bai Lin Gongfu tea
• Darjeeling tea
• Dianhong Gongfu tea
• Hu Hong Gongfu tea
• Eagle Red Gongfu tea
• Min Hong Gongfu tea
• Nilgiri tea
• Ningzhou Gongfu tea
• Keemun black tea
• Tan Yang Gongfu tea
• Yuehong Gongfu tea
• Yingde black tea
• Zhenghe Gongfu tea
• Lapsang Souchong black tea
• Jiuhong Gongfu tea
• Sun Moon Lake black tea
• Jin Jun Mei
• Fengpai black broken tea
• Jiuqu red plum tea
• Chuanhong Gongfu tea
• Yihong Gongfu tea
• Yangxian black tea
• Guihong Gongfu tea

Tea processing

• Withering萎凋: water loss by respiration and evaporation and leaf becomes more pliable, dryness and heat aid in this process.
• Rolling揉捻: breaking the leaf cell walls exposing sap to leaf substrate and air, and shaping.
• Fermentation發酵: actually enzymic oxidation, noticeable change chemical composition and leaf becomes darker, moisture and heat aid in this process.
• Drying乾燥: making the leaves ready for storage.

Health and nutrition

Plain black tea without sweeteners or additives contains negligible quantities of calories, protein, sodium, and fat. Some flavored tea with different herbs added may have less than 1 gram of carbohydrates. All teas from the camellia tea plant are rich in polyphenols, which are a type of antioxidant.

A 2001 Boston University study has concluded that short and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events.

In 2006, a German study concluded that the addition of milk prevents vascular protective effects of tea.
Theaflavin-3-gallate, a theaflavin derivative found in black tea, could reduce the incorporation of cholesterol into mixed micelles.